A vibrant, summery pasta salad that uses roasted capsicum and a quick-burst tomato butter to coat every ridge of the radiatori.
Yields: 2–4 servings Prep time: 10 minutes Cook time: 20 minutes
Ingredients
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375g Radiatori pasta (or fusilli)
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150g Small prawns, peeled and deveined
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2 Red capsicums, sliced
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1 Shallot, very finely diced
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2 Garlic cloves, crushed
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1 Large handful cherry tomatoes, halved (split for cooking and fresh garnish)
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1 tbsp Tomato paste
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50g Butter
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1 tsp Paprika
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Fresh parsley, large handful (chopped)
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Parmigiano Reggiano, for grating
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Extra virgin olive oil
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Sea salt
Method
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Roast the capsicum: Preheat your oven to 180°C. Toss the sliced capsicum with a little olive oil and a pinch of salt. Roast in the oven until tender and slightly charred. Set aside to cool.
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Boil the pasta: Bring a large pot of heavily salted water to a boil. Cook the radiatori until al dente.
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Sauté the aromatics: While the pasta cooks, heat a glug of olive oil in a large pan over medium heat. Sweat the finely diced shallot until translucent. Add the crushed garlic and half of the cherry tomatoes, cooking until the tomatoes begin to soften and burst.
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Build the sauce: Stir in the tomato paste and cook for 1 minute. Add the prawns and cook until they just turn pink. Stir in the butter and paprika, allowing the butter to melt and emulsify with the tomato juices to create a glossy sauce.
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Combine: Toss the cooked radiatori through the warm prawn and tomato sauce until well coated. Remove from the heat and allow the pasta to cool to room temperature.
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Final toss: Once cooled, fold in the roasted capsicum and the remaining fresh cherry tomatoes.
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Serve: Garnish generously with chopped fresh parsley and plenty of grated parmesan.
